Pickled Onions


  • ½ cup red wine vinegar
  • 2 tablespoons sugar
  • 1 large red onion, halved and thinly sliced (about 2 cups)


Combine vinegar and sugar in a pot over medium heat and simmer until sugar is dissolved. Place onions in a bowl, season with salt and pepper and pour warm vinegar over them. Leave for at least 2 hours, stirring occasionally. Reserve onions and drain when needed. These will keep for a week refrigerated.